Savory pie of courgettes and potatoes with pesto

Savory pie with courgettes and potatoes with pesto. Preparing a savory pie with seasonal ingredients is very simple. During the summer you will easily have fresh ingredients such as basil and zucchini at your disposal, with which to prepare an excellent homemade pesto. With spelled flour and whole wheat flour it will be very easy to create the base of your potato and zucchini savory pie. Here are all the ingredients and how to proceed.

Savory pie of courgettes and potatoes with pesto

Savory pie of courgettes and potatoes with pesto: a delicious recipe for an original savory pie prepared with seasonal ingredients.

During the summer you will easily have fresh ingredients such as basil and zucchini at your disposal, with which to prepare an excellent homemade pesto. With the spelled flour and whole wheat it will also be very easy to create the base of your savory potato and zucchini pie.

Here are all the ingredients and how to proceed.

Index

Ingredients for the dough

• 200 grams of spelled flour
• 100 gr of whole wheat flour
• 170 ml of water
• 2 tablespoons of extra virgin olive oil
• 1 pinch of fine salt
• 1/2 teaspoon of baking soda
• 1 teaspoon of vinegar

Ingredients for the pesto

• 1 courgette
• 1 handful of fresh basil
• 1 tablespoon of almonds or pine nuts
• Salt and pepper
• Extra virgin olive oil

Ingredients for the filling

• 1 courgette
• 3 new potatoes
• 1 pinch of fine salt
• 2 tablespoons of extra virgin olive oil
• 1 pinch of fine salt
• Chopped oregano and parsley
  1 pi

• Preparation Time:
• Cooking time:
  30 minutes
• Rest time:
  20 minutes
• Dose:
  3 people to
• Difficulty:
  bass

Savory courgette and potato pie with pesto: prepare the dough

In a large bowl pour the flour, water and extra virgin olive oil. Also add a pinch of salt, vinegar and baking soda, which will allow the dough to rise slightly, so that it remains soft during cooking. Knead vigorously as if to prepare bread. Let the dough rest at room temperature, covered with a cloth, for 30 minutes.

Savory courgette and potato pie with pesto: prepare the pesto.

Wash the courgette and cut it into cubes. Pour them raw in the kitchen mixer together with basil and two or three tablespoons of extra virgin olive oil. Start blending and add the almonds or pine nuts as well. If you need to make the sauce a little more liquid, add fresh water slowly. Season with salt and pepper and continue to blend until the mixture is smooth and creamy.

Savory courgette and potato pie with pesto: base and filling.

Slice the courgette into round and thin discs. Peel the potatoes and do the same. Set the raw courgette slices aside and cook the potatoes in a pan with extra virgin olive oil for a few minutes, until they begin to brown. Line a pizza pan with parchment paper after moistening the bottom with a few drops of water. Roll out the dough with a rolling pin and then with your hands forming the edges well and prick it with a fork. Then stuff with the pesto. Distribute the sauce evenly and add the potatoes and courgettes.

Savory pie of zucchini and potatoes with pesto: cooking.

Bake the zucchini savory pie in a convection oven at 180 ° C for about 30 minutes. Let it cool before serving. Garnish with fresh basil or with oregano and parsley, fresh or dried. This savory pie will be excellent as an appetizer, as a main course, for an aperitif or as a snack on the beach or for a picnic.

Marta Albè
(Texts and photos)

To learn about other savory pies recipes see also:

• Savory pie with peas and cumin seeds
• Savory pumpkin tart
• Potato and agretti tart
• Savory pies: 20 recipes

For an alternative pesto see also:

• Rocket and pine nut pesto
• Zucchini pesto
• Pistachio pesto
• Green radicchio pesto